BAIT AND TACKLE SALAD

*Father's Day Collection-2 cups grape or cherry tomatoes 2 small zucchini, coarsely chopped 2 small yellow summer squash, coarsely chopped 2 TB minced fresh cilantro 5 TB white wine vinegar 3 TB sugar 1 tsp Dijon mustard 1/4 tsp salt 1/8 tsp pepper 2 TB olive oil *In a large bowl, combine tomatoes, zucchini, yellow squash and cilantro. In a blender, combine vinegar, sugar, mustard, salt and pepper. While processing, gradually add oil. Drizzle over vegtables; toss to coat. Cover and refrigerate for at 20 minutes. Yield: 6 servings. (Source: Taste of Home Mom's Best -Photo also)

Cane Pole Corn Muffins

*Father's Day Collection- 1 pkg (8-1/2 oz) corn bread/muffin mix 1/2 cup shredded cheddar cheese 1 jalapeno pepper, seeded and chopped 1 TB minced chives 6 pieces fresh chives 6 pretzel sticks 3/4 cup minature fish-shaped crackers 1/3 cup spreadable chive and onion cream cheese *Prepare corn bread batter according to package directions for muffins; stir in the cheddar cheese, jalapeno and minced chives. Fill greased muffin cups three-fourths full. Bake at 400 degrees for 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.* For fishing poles, tie one end of a piece of chive to each pretzel stick and other end to a fish cracker. Spread muffin tops with cream cheese. Insert a fishing pole into each muffin. Place on a serving platter. Sprinkle remaining fish crackers on platter. YIELD: 6 muffins. (Source: Taste of Home Mom's Best & photo)

STEAK GRILLING TIP

*Let steaks sit at room temperature 30 minutes before grilling. The interior of the meat will cook quicker, which decreases the chance of over-cooking the exterior.

POMEGRANATE LAMB CHOPS

*Father's Day Collection-Perfect for grilling-lamb sometimes called "lollipop chops" they are perfect for picking up with your fingers. 8 (5 oz) loin Lamb chops about 1 inch thick, or 1 Lamb rack, Frenched (8 chops each) Marinade: 1 1/2 cups pomegranate juice 2 TB extra-virgin olive oil 4 garlic cloves 2 teaspoons dried Rosemary, crushed 1/2 teaspoon coarse salt *Place chops in shallow nonreactive pan or zip-top plastic bag. *Combine all marinade ingredients in a small bowl. Pour over chops. Refrigerate 2-4 hours, turning the meat at least once. *Remove chops from refrigerator and drain marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.* Heat grill.* Place chops on grill grate and cook, uncovered,  over high heat 1 1/2 -2 minutes per side. Move chops to medium heat, turning them again, and continue grilling about 1 minute per side for medium rare. Rotate a half turn each time for crisscross grill marks. *Serve chops with the reduced marinade sauce drizzled over the top.Serves 4 (Source: Cheryl and Bill Jamison-100 Grilling Recipes You Can't Live Without -Photo also)

Grilled Chicken and Vegtables with Balsamic Vinaigrette

*Father's Day Collection-Makes 4 servings. No need to fiddle with skewers or wire baskets with this recipe. Just cut large pieces of veggies and throw them right on the grill along with chicken breasts. Chop the veggies into bite-size chunks after grilling and toss with a summery balsalmic vinaigrette.  VINAIGRETTE 2 TB lime juice 1 TB balsamic vinegar 1 TB extra-virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon salt CHICKEN AND VEGTABLES 1 medium red bell pepper, quartered lengthwise 2 slices red onion (1/2 inch thick) 1 medium yellow summer squash, halved lengthwise 4 boneless skinless chicken breast halves 1 teaspoon smoked paprika 1/4 teaspoon salt 1 cup grape tomatoes, halved *Heat grill. Whisk vinaigrette ingredients in medium bowl. Lightly coat bell pepper, onion and summer squash with cooking spray. Sprinkle chicken with smoked paprika and 1/4 teaspoon salt. * Oil grill grates. Grill bell pepper, onion and summer squash, covered, over medium heat or coals 8-12 minutes or until crisp-tender,turning occasionally. Grill chicken, covered 8-10 minutes or until no longer pink in center, turning once. * Coarsely chop grilled vegetables, combine with vinaigrette. Stir in grape tomatoes, let stand 10 minutes. Serve chicken over vegetables. (Source: Cooking Club Magazine and Photo also)

VERY SPECIAL BARBEQUE SAUCE

*Father's Day Collection-1 cup wine vinegar 2 TB salt 2 TB sugar 1 tsp pepper 4 TB olive oil or salad oil 2 TB Worcestershire sauce 2 TB prepared mustard 2 cloves garlic, minced, or 2 cloves garlic on pick Measure all ingredients into saucepan. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Use immediately or place in covered container and store in refrigerator. (Remember garlic, if desired.) Use to brush on steaks, hamburgers, roasts as you grill or spit-roast. YIELD: 1 1/2 cups (Source: Dorothy Dean)